In a skillet over medium heat, add lean ground beef and cook for about 7-10 minutes until fully browned. Season with Worcestershire sauce, salt, and pepper. Transfer beef to a plate to cool.

Boil chickpea pasta in salted water according to package instructions, around 8-10 minutes. Drain and rinse under cold water. Set aside to cool.

Dice grape tomatoes, chop romaine lettuce, finely dice red onion, and slice dill pickles into small pieces. Place all chopped vegetables in a large mixing bowl.

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

In the bowl with the chopped vegetables, add the cooled chickpea pasta and prepared beef. Gently fold everything together until evenly mixed.

Pour the dressing over the pasta salad and toss until fully coated. Taste and adjust seasoning as necessary.

Fold in the chopped romaine lettuce just before serving. Garnish with white sesame seeds if desired. Serve chilled or at room temperature.