While bringing a large pot of salted water to a boil, prepare all your vegetables: destem and finely shred the kale into thin ribbons, dice the cucumbers into 1/2-inch pieces, chop the pickles into 1/4-inch pieces, thinly slice the red onion, and finely chop the fresh dill (you'll need 1/3 cup plus 1/4 cup total, so chop it all at once). Once the water is boiling, cook the protein pasta according to package directions until al dente, then drain thoroughly and set aside to cool for about 5 minutes while you continue prepping.

In a separate medium bowl, whisk together the Greek yogurt, mayonnaise, and pickle juice until smooth and well combined. Add the onion powder, garlic powder, Dijon mustard, dried dill, salt, and pepper, whisking until fully incorporated and no lumps remain. The dressing should taste tangy and herbaceous with a subtle pickle undertone—I like to taste it here and adjust the salt if needed since pickle juice can vary in saltiness. Set aside.

In a large bowl, combine the cooled pasta from Step 1 with the rinsed and drained chickpeas, shredded kale, diced cucumbers, chopped pickles, sliced red onion, and fresh dill. I like to use my hands to gently massage the kale for about 30 seconds—this softens it slightly and helps it absorb flavors better without making the salad watery. Add the sharp cheddar cheese and toss everything together until evenly distributed.

Pour the dressing from Step 2 over the salad and toss thoroughly until all ingredients are evenly coated with the creamy dressing. Make sure to scrape the bottom of the bowl as you toss to incorporate any vegetables that settled. The salad can be served immediately for a warm pasta salad, or chilled in the refrigerator for at least 30 minutes before serving for a cold version—both are delicious.