For the salad: Add the almonds, pistachios, sunflower seeds and walnuts to a dry skillet and toast over medium heat until they brown slightly, 2 to 3 minutes. Remove the pan from the heat. Sprinkle with sea salt.
For the dressing: Add the raspberries to a mason jar. Using the back of a wooden spoon, smash the berries. Add the olive oil, vinegar, honey, Dijon, water and some salt and pepper. Secure the lid and shake.
Add the spinach, chard, collard greens and kale to a salad bowl. Toss with 3 to 4 tablespoons of the dressing. Top with the chickpeas, kidney beans and feta and toss before serving. Refrigerate the remaining dressing.