In a skillet over medium heat, brown the ground beef until fully cooked. Stir in Worcestershire sauce along with salt and pepper. Set aside to cool.

Cook the chickpea pasta according to package instructions. Drain and allow to cool completely.

In a small bowl, whisk together Greek yogurt, light mayonnaise, ketchup, mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth.

In a large mixing bowl, combine cooled pasta with cooked ground beef, grape tomatoes, diced pickles, shredded cheddar cheese, and red onion. Pour in the dressing and toss gently.

Just before serving, gently fold in chopped romaine lettuce. Garnish with white sesame seeds if desired.