In a skillet over medium heat, cook the ground beef until browned, about 6-8 minutes. Stir in the Worcestershire sauce and continue cooking for an additional minute. Remove from heat and set aside to cool.

Bring a large pot of salted water to a boil, and add the chickpea pasta. Cook according to package instructions, typically 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking. Allow to cool completely.

While the pasta cools, halve the grape tomatoes and place in a large mixing bowl. Chop the romaine lettuce, dice the red onion, and slice the dill pickles. Add all chopped vegetables to the bowl.

In a separate bowl, mix together Greek yogurt, light mayonnaise, no-sugar-added ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika. Whisk until smooth.

In the large bowl with the vegetables, add the cooled chickpea pasta and cooked ground beef. Toss gently to combine.

Drizzle the creamy dressing over the salad, and gently toss to coat.

Sprinkle sesame seeds over the top and serve immediately, or refrigerate for up to 3 hours.