In a skillet, brown 1 pound of 96% lean ground beef over medium heat. Stir to break it apart until fully cooked, about 6-8 minutes. Mix in 1 tablespoon of Worcestershire sauce and season with salt and pepper to taste. Once done, let it cool.

In a pot of boiling water, cook 8 ounces of dry chickpea pasta according to package instructions, usually around 7-10 minutes. Drain the pasta and let it cool.

In a large bowl, combine the cooled pasta and beef. Add grape tomatoes, chopped romaine lettuce, diced red onion, shredded or cubed sharp cheddar cheese, and diced dill pickles.

In a smaller bowl, whisk together nonfat Greek yogurt, light mayonnaise, no-sugar-added ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth.

Pour the dressing over the salad mixture and toss to combine. Gently fold in the romaine lettuce before serving. If desired, sprinkle with optional white sesame seeds.