Preheat a large skillet over medium heat and add the ground beef. Cook for about 5-7 minutes, breaking it apart until browned. Stir in Worcestershire sauce and set aside to cool.

Bring a pot of salted water to a boil, add chickpea pasta, and cook according to package instructions (about 8-10 minutes). Drain and rinse with cold water to stop cooking.

Chop grape tomatoes, romaine lettuce, red onion, and dill pickles into uniform sizes. Set aside in a large mixing bowl.

In a separate bowl, combine Greek yogurt, light mayonnaise, ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika. Whisk together until smooth.

In the bowl with chopped vegetables, add cooled chickpea pasta and ground beef, and toss in cheddar cheese. Mix gently until evenly distributed.

Pour dressing over the salad mixture and fold gently until all ingredients are well-coated.

Fold in the chopped romaine lettuce just before serving. Garnish with sesame seeds if desired and serve immediately, or chill for 15-20 minutes for best flavor.