Bring the stock to a boil in a medium saucepan over high heat. Stir in the quinoa and reduce the heat to medium-low. Cover and simmer until most of the liquid has been absorbed, 10 to 12 minutes. Turn off the heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool.
Meanwhile, combine the chickpeas, celery, roasted peppers, and onion in a medium bowl. Add the cooled quinoa and toss to mix.
Put the lime juice in a small bowl and gradually whisk in the oil in a slow, steady stream. Whisk in the honey, salt, and ancho powder.
Pour the dressing over the salad and toss to coat. Divide among salad plates and scatter on the cilantro.
Tip: The dressing can be made up to two days ahead and kept refrigerated. For the best flavor, dress the salad and let it sit for 30 minutes before serving.