In a large skillet over medium heat, add the lean ground beef and cook for about 6-8 minutes, breaking it apart until browned. Stir in 1 tablespoon of Worcestershire sauce, simmer for another minute, then remove from heat to cool.

Bring a large pot of salted water to a boil, add chickpea pasta, and cook according to package instructions (8-10 minutes), then drain and rinse under cold water.

Chop grape tomatoes, dice romaine lettuce, and finely chop red onion and dill pickles into uniform sizes.

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

In a large bowl, combine cooled chickpea pasta, cooked ground beef, chopped veggies, and shredded cheddar cheese. Gently fold together.

Drizzle the dressing over the pasta mixture and toss gently to coat all ingredients evenly.

Fold in the prepared romaine lettuce just before serving to keep it crisp.

Consider sprinkling white sesame seeds over the top for garnish. Serve chilled.