In a skillet over medium heat, brown the ground beef, stirring in Worcestershire sauce. Cook until no longer pink, then set aside to cool slightly.

Cook the chickpea pasta according to package instructions until al dente. Drain and let it cool completely to avoid wilting the other ingredients.

While the pasta cools, halve the grape tomatoes, chop the romaine lettuce, and dice the red onion and dill pickles for a colorful crunch.

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

In a large mixing bowl, combine the cooled chickpea pasta, browned ground beef, chopped vegetables, and the dressing. Toss gently until everything is coated evenly.

Fold in the chopped romaine lettuce just before serving to keep it fresh and crisp.

Sprinkle with white sesame seeds for a little extra crunch and serve immediately, or refrigerate until you’re ready to enjoy.