Cook the beef: Brown ground beef in a skillet over medium heat until fully cooked. Stir in Worcestershire sauce. Set aside to cool slightly.

Cook the pasta: Cook chickpea pasta according to package directions. Drain and rinse under cold water to cool.

Prep the mix-ins: Halve tomatoes, chop romaine, dice red onion, and dice pickles. Shred or cube cheddar.

Make the dressing: In a bowl, whisk Greek yogurt, light mayo, ketchup, mustard, pickle juice, garlic powder, onion powder, and paprika until smooth.

Assemble: In a large bowl, combine cooled pasta, beef, tomatoes, romaine, onion, cheddar, and pickles.

Toss: Pour dressing over the salad and toss gently to coat.

Finish: Sprinkle with sesame seeds. Serve right away or chill until ready to eat.