In a large skillet over medium heat, add 1 pound of lean ground beef. Cook for about 5–7 minutes until fully browned, stirring occasionally. Add 1 tablespoon of Worcestershire sauce for flavor. Set aside to cool.

Bring a pot of salted water to a boil and cook 8 ounces of chickpea pasta according to package instructions for around 7–9 minutes. Drain and rinse under cold water.

Chop 1 cup of grape tomatoes, 1 cup of romaine lettuce, and dice 1/3 cup of red onion and 1/3 cup of dill pickles.

In a mixing bowl, combine 3/4 cup of Greek yogurt, 1/4 cup of light mayonnaise, 4 tablespoons of no-sugar-added ketchup, and 1 1/2 tablespoons of yellow mustard and dill pickle juice. Whisk until smooth.

In a large bowl, combine cooled chickpea pasta, browned beef, chopped tomatoes, lettuce, onion, cheese, and pickles. Mix gently.

Pour dressing over salad and toss gently to combine.

Garnish with white sesame seeds if desired. Serve immediately or refrigerate until ready to serve.