In a skillet over medium heat, brown 1 pound of 96% lean ground beef, adding 1 tablespoon of Worcestershire sauce for enhanced flavor. Stir occasionally for about 7-10 minutes until the beef is fully cooked and browned, ensuring no pink remains. Once cooked, transfer the beef to a plate and let it cool while you prepare the other ingredients.

Bring a large pot of salted water to a boil, and cook 8 ounces of chickpea pasta according to package instructions, usually around 7-9 minutes for al dente. After cooking, drain the pasta in a colander and rinse it under cold water to halt the cooking process. Set the cooled pasta aside in a large mixing bowl for later use.

Halve 1 cup of grape tomatoes, chop 1 cup of romaine lettuce, and dice 1/3 cup of red onion and pickles. Arrange these vibrant vegetables in a bowl.

In a mixing bowl, whisk together 3/4 cup of nonfat plain Greek yogurt, 1/4 cup of light mayonnaise, 4 tablespoons of no-sugar-added ketchup, and 1 1/2 tablespoons of yellow mustard, along with 1 1/2 tablespoons of dill pickle juice, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of paprika.

In the bowl with the cooled chickpea pasta, gently fold in the cooked beef and chopped vegetables. Mix thoroughly.

Drizzle the prepared dressing over the pasta salad mixture, and toss gently to coat all ingredients evenly.

Fold in the chopped romaine just before serving. Serve chilled or at room temperature, optionally garnished with sesame seeds.