In a large skillet, heat over medium heat and add lean ground beef. Cook for about 8–10 minutes, stirring frequently, until browned.

Bring a pot of salted water to a boil and add chickpea pasta. Cook according to package instructions, usually around 7–9 minutes, until al dente.

While the pasta is cooling, chop grape tomatoes, romaine lettuce, red onion, and dill pickles. Set them aside in a large mixing bowl.

Shred or crumble sharp cheddar cheese and add it to the mixing bowl with the chopped vegetables.

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

In the large mixing bowl with vegetables and cheese, add cooled chickpea pasta and cooked ground beef. Toss to combine.

Drizzle dressing over the salad and toss gently until every ingredient is well coated.

Fold in chopped romaine lettuce just before serving.