In a large skillet, heat over medium heat. Add ground beef and cook for 6–8 minutes, breaking it apart until browned. Stir in Worcestershire sauce, season with salt and pepper, then transfer to cool.

In boiling salted water, cook chickpea pasta according to package instructions until al dente, usually 7–10 minutes. Drain and rinse under cool water to halt cooking. Allow to cool completely.

Halve grape tomatoes, finely dice red onion and dill pickles, and chop romaine lettuce. Set veggies aside for assembly.

In a bowl, whisk together Greek yogurt, mayonnaise, ketchup, mustard, dill pickle juice, and spices until smooth and creamy.

In a large bowl, combine cooled pasta with ground beef, tomatoes, lettuce, onion, and pickles. Add cheese, mixing gently to combine.

Drizzle dressing over salad mixture. Toss gently until all ingredients are coated in the dressing.

Garnish with sesame seeds and serve immediately or refrigerate for later. This dish is perfect for potlucks or family dinners.