In a large skillet, heat over medium-high heat and add the 96% lean ground beef, breaking it apart with a spatula. Cook for about 5-7 minutes until browned and fully cooked. Stir in Worcestershire sauce, then remove from heat and set aside to cool.

While the beef is cooking, bring a pot of salted water to a boil. Add chickpea pasta and cook according to package instructions (about 6-8 minutes). Drain the pasta and rinse under cold water.

Chop the grape tomatoes, romaine lettuce, and red onion. Place all chopped vegetables in a large mixing bowl.

In a separate bowl, whisk together Greek yogurt, light mayonnaise, no-sugar-added ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth.

In the bowl with vegetables, add the cooled chickpea pasta and the browned ground beef. Incorporate sharp cheddar cheese and gently fold everything together.

Drizzle the dressing over the salad mixture and toss gently to coat all ingredients.

Fold in romaine lettuce just before serving. Transfer to a serving dish or bowls and enjoy it chilled or at room temperature.