In a large skillet over medium heat, brown the lean ground beef for about 7-10 minutes until fully cooked.

While the beef cools, bring a large pot of salted water to a boil and cook chickpea pasta according to package instructions.

Chop the vegetables: halve grape tomatoes, chop romaine lettuce, and dice red onion and dill pickles.

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

In a large mixing bowl, combine cooled pasta, cooked ground beef, halved tomatoes, chopped lettuce, diced red onion, shredded cheddar cheese, and diced dill pickles.

Pour the dressing over the salad mix and gently toss until all ingredients are evenly coated.

Fold in the chopped romaine lettuce before serving and optionally sprinkle with sesame seeds.