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In a large bowl, combine the cooked protein pasta, chickpeas, kale coleslaw, diced Persian cucumbers, chopped dill pickles, diced red onion, fresh dill, and shredded cheddar cheese.
In another bowl, whisk together the plain Greek yogurt, mayonnaise, pickle juice, fresh dill, onion powder, garlic powder, dried dill, salt, and pepper to make the dressing.
Pour the dressing over the pasta salad mixture and toss everything together until well coated.
You can serve it immediately or refrigerate for a few hours to allow the flavors to blend.