In a skillet over medium heat, add 1 pound of lean ground beef and brown it for about 5-7 minutes, or until no pink remains. Stir in a splash of Worcestershire sauce for added flavor. Once the beef is cooked through and beautifully browned, remove it from the heat and allow it to cool at room temperature.

While the beef is cooling, bring a large pot of salted water to a boil. Add 8 ounces of chickpea pasta and cook according to package instructions, typically around 7-9 minutes, until al dente. Drain the pasta and rinse it under cold water to stop the cooking process.

Halve 1 cup of grape tomatoes, chop 2 cups of romaine lettuce into bite-sized pieces, dice half a red onion, and slice 1/2 cup of dill pickles.

In a mixing bowl, whisk together 1/2 cup of Greek yogurt, 1/4 cup of light mayonnaise, 2 tablespoons of ketchup, and 1 tablespoon of yellow mustard. Add a dash of dill pickle juice and sprinkle in garlic powder, onion powder, and paprika.

In a large mixing bowl, combine the cooled pasta, cooked ground beef, halved grape tomatoes, chopped romaine, diced red onion, and sliced dill pickles. Gently fold the ingredients together.

Drizzle your creamy dressing over the assembled salad mixture. Using a large spoon, gently toss the salad until everything is evenly coated with that delicious dressing.

Sprinkle white sesame seeds over the top of the salad just before serving.